Recipe Detail

All-Season Grilled Chicken

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Number of Servings:


  1. 1 1/2 cups - chili sauce OR ketchup
  2. 3/4 cups - red wine vinegar
  3. 1 1/2 tablespoons - prepared horseradish optional
  4. 2 cloves - small garlic halved
  5. 1 teaspoons - salt
  6. 4 - bone-in chicken breasts (6 oz. each) OR thighs or legs


Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl; turn to coat. Cover and marinate in refrigerator for about 5 minutes.

Preheat grill or broiler. Remove chicken from marinade; discard marinade in bowl. Place chicken on grill or on broiler pan.

Grill or broil chicken, turning and basting frequently with half the reserved marinade, until juices run clear when meat is pierced with a knife, about 30 minutes.

Heat remaining reserved marinade in a small saucepan, stirring occasionally. Serve hot alongside chicken.

Express options:
Precooking the chicken in the microwave will save time. Cover chicken with plastic wrap; microwave on High for about 5 minutes.

Kebabs option:
Cut marinated chicken into nuggets for quick-cooking kebabs. Then add chunks of onion, bell peppers, mushrooms or any other vegetable to the skewers. Grill as recipe directs but reduce cooking time to about 15 minutes.


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